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An East Asian herb with flavorful leaves used in cooking and as a garnish, Perilla frutescens. Also grown for the seeds, which contain an edible and industrially-useful oil.
2015, Han Kang, translated by Deborah Smith, The Vegetarian, Granta, published 2018, page 42:
The smell of burnt flesh, which the perilla seeds couldn't wholly mask, pricked my nose.
